Transparent Orange Marmalade

Take some very pale Seville oranges and cut them into quarters, take out the pulp and put it in a basin, removing the pips and white part; put the peels into slightly salted cold water and leave them to soak all night, then boil them in a good quantity of water, enough to cover them, till tender; then take up and when cool cut up into tine Julienne shreds and add to the pulp. To each pound of fruit take one and a half pounds of castor sugar and boil together in a clean pan for half an hour, keeping it stirred gently; when cooked put into clean dry jars and finish as usual.

Orange Puree

Take three large or four small oranges, press all the juice and pulp from them and rub it through a sieve, and mix it with two tablespoonfuls of orange-flower water; put four raw yolks of eggs into a basin, and work together with a wooden spoon for about five minutes; then add the pulp and three ounces of castor sugar and two whites of eggs which have been whipped stiff with a tiny pinch of salt, and well mix the whole. Melt one and a half ounces of butter in a stewpan, then pour in the above mixture and keep it carefully moved about the bottom of the pan with a small wooden spoon over the fire for two or three minutes; when it begins to get thick, tip it carefully on to the dish on which it is to be served; sprinkle it with a little coloured sugar or shredded pistachio nuts. This dish can be served hot or cold, either as a dinner or luncheon sweet.

Compote Of Pears

Peel two or three large stewing pears and cut them into quarters, remove the cores, then cut them in slices about one-eighth of an inch thick and one inch and a quarter long; put them into a stewpan with a dessertspoonful of red currant jelly, half a pint of claret, half an ounce of castor sugar, and a few drops of Marshall's Liquid Carmine, and boil till tender; then strain the fruit from the liquor, reduce the latter to a creamy consistency, then add again to the pears, and use as garnish for entrees of meats or birds.

Bottled Peaches

Take some ripe sound peaches, peel them and split them in halves, remove the stones and put the fruit into large clean dry bottles, then cover them entirely with thick clear syrup, as below, nearly filling the bottles; then cork the bottles, tie them down, bind them round and round with hay to prevent them touching each other, and place them in a very deep stewpan that will hold enough water to reach the tops of the bottles; put the pan on the stove and pour in enough cold water to reach the necks of the bottles, bring the water steadily to the boil and let it simmer on for sixty minutes, then remove the pan from the stove and let the bottles remain in it till the next day; then take them from the water, wipe them, wax the corks over, and keep in a cool dry place till wanted.

Syrup For Peaches

Boil eighteen ounces of loaf sugar in four gills of water for fifteen minutes, then strain and use.